Easy Egg Roll Soup — A Comforting Homemade Soup Recipe

Homemade Soup Recipe — Egg Roll Soup: a cozy, flavor-packed bowl

This Homemade Soup Recipe turns the best parts of an egg roll into a warming, slurpable dinner — think savory ground meat, crunchy cabbage, bright carrots, and a ginger-garlic broth that hugs every spoonful. It’s fast, flexible, and ridiculously satisfying.

Brief introduction — what this soup is and why it works

Egg Roll Soup replaces frying with simmering: all the egg-roll flavors you love, served in broth. The ground pork (or chicken) gives savory depth, cabbage and carrots add crunch, and the aromatics — garlic and ginger — create that unmistakable Asian-inspired lift. Finish with a drizzle of sesame oil, a scatter of green onion, and an optional soft-boiled egg, and you’ve got a one-pot meal that feels like comfort and counts as dinner.

Why you’ll love this recipe

• Quick to make: About 30 minutes from start to table.
• Customizable: Swap proteins, add veg, or turn up the heat.
• Kid-friendly: Mild flavors please picky eaters; spice stays optional.
• Meal-prep friendly: It stores and reheats beautifully.
• Balanced: Protein, veg, and a light broth make it a great Healthy Soup Recipes option.

Craving takeout without the delivery delay? This soup delivers.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

Ground pork (or chicken) — gives savory umami and body. Pork offers richness; chicken keeps things lighter.

Onion, garlic, and fresh ginger — the aromatic trio. Onion gives sweetness, garlic adds depth, and ginger injects that warm, slightly spicy lift that makes the broth sing.

Cabbage and carrots — provide texture contrast. Cabbage soaks up broth while keeping a satisfying crunch; carrots add color and sweetness.

Chicken broth — the liquid backbone. Use low-sodium if you want to control salt.

Soy sauce and rice vinegar — soy adds savory saltiness and umami; rice vinegar brightens and balances the broth with gentle acidity.

Sesame oil — a small amount adds nutty aroma and richness. A little goes a long way.

Green onions and boiled egg (optional) — green onions add freshness and crunch; a halved boiled egg makes it heartier and more visually appealing.

Knowing the role each ingredient plays lets you swap freely — mushrooms for extra umami, bok choy for leafy green goodness, or tofu for a vegetarian twist.

How to Make It

Prep time: 10 minutes • Cook time: 20 minutes • Total: 30 minutes
Makes: about 4 bowls

1. Heat the pot. Warm the oil in a large pot over medium heat.
2. Brown the meat. Add the ground pork (or chicken) and break it up with a spoon. Cook until no pink remains and the edges get lightly browned — about 4–5 minutes. Drain a little fat if there’s a ton, but keep the flavorful browned bits.
3. Sauté aromatics. Toss in the diced onion, minced garlic, and grated ginger. Sauté 2–3 minutes until fragrant and the onion softens. Don’t let the garlic burn.
4. Add the veg. Stir in the shredded cabbage and carrots and cook 2 minutes until they start to wilt but still have bite.
5. Pour in liquids & seasonings. Add the chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper. Stir to combine. Bring to a gentle simmer.
6. Simmer briefly. Let the soup simmer 10–15 minutes so the flavors meld and the vegetables become tender-crisp. Taste and adjust seasoning — add a pinch of salt or more soy if you want it saltier.
7. Add heat (optional). If you want a kick, sprinkle in red pepper flakes or a drizzle of chili oil.
8. Serve. Ladle the soup into bowls. Garnish with sliced green onions and a halved boiled egg for extra richness. Enjoy hot.

Bold tip: Don’t overcook the cabbage — you want it tender-crisp for texture contrast.

Pro tips for perfect results

• Use fresh ginger and garlic — they punch up the flavor more than powders.
• Brown the meat well — those caramelized bits on the bottom add huge depth to the broth.
• Taste and tweak — soy sauce controls saltiness; rice vinegar adds brightness. Adjust both slowly.
• If you like a clearer broth, skim any foam after the meat browns.
• For a lighter soup, swap half the chicken broth with water.
• Make it visually pretty — finish with green onions, sesame seeds, or a few cilantro leaves.

Variations to try — change the protein, change the mood

• Spicy Egg Roll Soup: Add Sriracha, chili oil, or extra red pepper flakes for serious heat.
• Vegetarian / Vegan: Replace meat with mushrooms and firm tofu; use vegetable broth and tamari.
• Noodle boost: Add cooked rice noodles, ramen, or egg noodles for a heartier Soup Dinner.
• Low-carb: Use shredded cabbage as a bulkier base and skip noodles — still satisfying and slurpable.
• Surf & Turf: Stir in cooked shrimp in the last few minutes for a seafood twist.
• Asian fusion: Add a spoonful of hoisin and a dash of five-spice for a sweeter, aromatic version.

Best ways to serve Egg Roll Soup

• Weeknight family meal: Pair with steamed rice or a crispy side of potstickers.
• Soup + sandwich: Serve alongside a simple sandwich for a comforting Soup And Sandwich combo.
• Meal-prep lunch: Portion into containers for quick reheat-and-eat lunches.
• Party starter: Serve in small cups as a warm appetizer at a casual gathering.

Quick tips for storage & reheating

• Refrigerate: Cool the soup quickly and store in an airtight container for up to 3–4 days.
• Freeze: Freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat gently: Warm on the stove over low-medium heat, adding a splash of broth if ingredients have absorbed too much liquid. Avoid aggressive boiling — it can toughen meat and wilt veggies too far.
• If adding noodles: Store noodles separately and combine at serving to avoid mush.

Bold tip: Leftovers often taste even better after a day — the flavors have time to marry.

Nutrition & health notes

This recipe makes a hearty bowl with a good balance of protein and vegetables. Using lean ground pork or chicken keeps calories reasonable while still delivering satisfying savory flavor. Substituting low-sodium soy sauce and extra vegetables boosts the health profile if you want a lighter Healthy Soup Recipes option.

FAQs — quick answers to common questions

Why Egg Roll Soup belongs in your rotation (final thoughts)

This Easy Soup Recipes winner proves you can get big flavor with minimal effort. It checks so many boxes: quick, flexible, family-friendly, and comfortingly familiar. Whether you want a lighter Pork Soup version or a vegetarian twist, Egg Roll Soup adapts. It’s a brilliant weeknight Soup And Stew alternative when you want something hearty but not heavy.

So next time you’re craving takeout, make a pot of this instead. It warms the belly, cleans out the fridge, and — IMO — tastes better than a delivery carton. Want to save even more time? Double the batch and freeze portions for instant, wholesome dinners later.

Bold final tip: Keep the garnishes ready — sliced green onion and a soft-boiled egg make this feel restaurant-special with zero fuss.

Follow me on Pinterest for daily new recipes.

Print